photo: Zucchini Bread

Zucchini Bread

I'll tell you an interesting recipe for a squash cupcake. Unusually? Yes, and I promise it is very tasty. In this dessert everyone will find his: a delicate texture of a wet cake, crispy almond petals and a absolutely vegetarian composition – perfect. When I was choosing the category in which to define it, I was thinking for a long time. Still it is not a super sweet dessert bun, but it's not just unleavened bread. In general, cook and decide for yourself with what to give it and in what context. I will say one thing, wrap the cooled bread in film and wait about night or day. It will show itself completely from the other side. You can try 50 to 50 (part at once, part every other day).


  • Whole wheat flour
    450 g
  • Baking soda
    1,5 tsp
  • Baking powder
    0,5 tsp
  • Salt
    1 tsp
  • Cinnamon
    2 tsp
  • Coconut milk
    125 ml
  • Vegetable oil
    250 ml
  • Cane sugar
    150 g
  • Sugar
    200 g
  • Zucchini
    320 g
  • Almond petals
    30 g


  • 1. Mix all the dry ingredients in the bowl: flour (450 g), soda (1.5 tsp), baking powder (0.5 tsp) and cinnamon (2 tsp) with salt (1 tsp). In order for the dough to rise evenly, use a whisk to better mix of the ingredients.
  • 2. Combine vegetable oil (250 g) and coconut milk (125 ml) in another bowl. You can take any vegetable oil and milk (coconut, walnut, conventional).
  • 3. Add both types of sugar (cane - 150 g, white - 200 g.) to the oil mixture, if you do not have some at hand – just replace it with the second.
  • 4. Rub the squeezed zucchini or zucchini on a large grater. Press and measure 320 g.
  • 5. Stir the zucchini with liquid ingredients, and then pour them into the dry ones. Mix well with a spatula until smooth. The dough turns out to be quite thick and fragrant.
  • 6. Make a "French shirt"; for this oil with butter baking dish and sprinkle with flour. Pour the dough into a mold (it will be enough for two cupcakes 8x15 cm), it will decently rise, so make sure that there is place left in the mold. Sprinkle the almonds on top. Bake at 175 degrees for about an hour. As usual, when the cupcake is browned, check with a wooden skewer, it should go out dry.
  • 7. In an hour (maybe faster, depending on the form), you will have a fragrant and golden bread. It can be eaten with milk, tea, water or juices. And even for meat and vegetables, it is also good.